Content
The white oiler is a small, edible mushroom that belongs to the Oily family. In some sources, you can find its Latin name Suillusplacidus. It does not differ in special taste, but it does not harm the body when consumed. After collection, this species is subject to processing as soon as possible, since its pulp is perishable, prone to decay.
What does a white oiler look like
The mushroom got its name for the whitish or even light gray color of the cap and legs. At the site of a cut or break, the color of the pulp, oxidizing, may turn red.
Description of the hat
Small, barely formed Suillusplacidus, have small convex caps less than 5 cm in diameter. Their color is white, at the edges - pale yellow. Grown up, they have wide flat caps, sometimes concave or cushion-shaped. Their diameter can be up to 12 cm, the color is dirty gray with admixtures of olive or beige.
In the photo you can see that the surface of the white oiler is smooth, covered with an oily film, which, when dried, leaves a slight gloss on the cap.
On the reverse side, the cap is covered with dirty yellow tubes, up to 7 mm deep, which also extend to the stem, merging with it. Over time, they become olive green, in their small pores (up to 4 mm) you can see a scarlet liquid.
The age of Suillusplacidus can be determined by the color of the cap and stem. The porcini mushrooms in the photo are young boletus, you can establish this by a pale, not yellowed cap and a clean leg.
Leg description
The leg is thin (up to 2 cm in diameter) and long, up to 9 cm, curved, rarely straight, cylindrical in shape. Its thinner end rests against the center of the cap, the thickened base is attached to the mycelium. Its entire surface is whitish, under the cap it is pale yellow. There is no ring on the leg. In old fruits, the skin of the leg is covered with dark, brown spots, which merge into one continuous dirty gray cover. In the photo below the description of white butter, you can see how the color of their legs changes: in small mushrooms it is almost white, in mature ones it is spotty.
Edible white oiler or not
It is an edible mushroom species that does not taste good. The mushroom is suitable for pickling and pickling. It can also be fried and boiled. It is advisable to collect only young white mushrooms with a clean leg.
Where and how does the white oil can grow
The fungus grows in coniferous and cedar forests from late May to early November. There are white boletus, which can be found in deciduous and mixed forests. They grow in the Alps, in the east of North America, in China (Manchuria). In Russia, the cep of the Oily family is found in Siberia and the Far East, in the central part of the country.
Their main harvest can be harvested in August and September.At this time, they bear fruit abundantly, grow in small families, but you can also find single specimens.
Butterlets are harvested a few days after the rain: it is at this time that there are a lot of them. You need to look for them on dry, well-lit forest edges - a white oiler does not tolerate shaded, swampy places. Often, mushrooms can be found under a layer of fallen needles. Mushrooms with a white cap, due to which the boletus is clearly visible against the background of darkened, rotted Christmas tree needles. The fruit body is cut with a well-sharpened knife along the stem at the root. This is done carefully so as not to damage the mycelium.
Doubles of the white oiler and their differences
This mushroom species has practically no twins. An experienced mushroom picker will not confuse him with other types of mushrooms. Inexperienced lovers of quiet hunting often make the mistake of mistaking marsh boletus and spruce moss for oil cans.
Marsh boletus is an edible mushroom that is completely similar to white boletus. To find the differences, you need to carefully examine the mushroom.
Differences:
- boletus is larger, the diameter of its cap can be up to 15 cm;
- on the reverse side, the cap is spongy, convex, passing to the leg;
- boletus bears fruit very early - from the beginning of May, is not afraid of frost;
- on the cut, the boletus pulp does not change color;
- the leg of the fungus is clean, covered with a velvet bloom, but there are no spots or warts on it.
Marsh boletus, unlike the white oiler, is a delicious mushroom with a rich taste and aroma.
The fruits of young spruce moss are similar to Suillusplacidus. At the beginning of ripening, it is also light gray in color with a glossy cap. But on the cut, the pulp of mokruha does not darken, this mushroom can be stored for a long time, its leg is short and thick, covered with whitish plates. Ripening, mokruha darkens, becomes dark gray, it is easier to distinguish it from a white oily mushroom during this period. Also, the hat of spruce moss is thickly covered with mucus from the outside and inside, which is simply not on the oiler.
How white boletus is prepared
After collecting for 3, maximum 5 hours, the white oil should be prepared. Previously, the peel is removed from them - during cooking it hardens and begins to taste bitter. Before cleaning, they cannot be soaked or washed, the surface of the mushroom will become slippery, it will become impossible to cope with it. As soon as each cap is cleared of the film, the mushrooms need to be washed.
Boil oil is boiled for no more than 15 minutes. After that, they are salted or pickled. Mushrooms can be dried for the winter, preserved with vinegar, or fried.
They are used to prepare filling for pies, pancakes, dumplings, as well as zraza, cutlets, any creamy mushroom or creamy cheese sauce for spaghetti.
Conclusion
White butter dish is an edible mushroom that can be found everywhere in September on the edges of coniferous or mixed forests. He does not have high taste, but he does not have poisonous counterparts. You can collect and eat such a mushroom fruit without fear, it is completely harmless even in its raw form.
